Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
Archive for the ‘Breakfasts’ Category
This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!
Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.
This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.
NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.
The best fatfree vegan pancakes I’ve had!
Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)
Oatmeal Pancakes Source: Vegetarian Cooking for People with Diabetes Makes 8 pancakes These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter. Mix together in a medium bowl: 1 1/2 cups oatmeal 1/2 cup whole wheat flour 2 tsp. baking powder 1 tsp. cinnamon Beat in: 1 1/4 cups […]
Preheat over to 350 degrees. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix together. Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes. Cut into 16 rectangles.
Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.
Combine all ingredients and bake at 350 degrees for 1/2 hour. Serve with granola and fresh or canned fruit.
This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.
Makes 6 large pancakes. These are very filling!
Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.
Source: Vegetarian Cooking for People with Diabetes
- Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants […]
- Elegy for the Blackberry BrambleOne summer morning a few months before I began writing this blog in the fall of 2012, I went out to water my garden on Asbury Street. When I came to the vegetables across from my berry patch, I looked up to see the August sun hitting this dew-speckled spider web in such a way […]